Pickled Peach And Mozzarella Salad With Fried Chicken Cutlets Food

CHICKEN AND PEACHES

Steps:

• Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
• While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
• Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

PICKLED-PEACH AND MOZZARELLA SALAD WITH FRIED CHICKEN CUTLETS

Steps:

• Cut each chicken breast horizontally almost completely through, leaving one side intact. Open up like a book. Cover with plastic wrap and pound to an even 1/4 inch thick.
• Whisk eggs in a shallow dish; season with salt and pepper. Put flour in another dish, season with salt and pepper, and whisk to combine. Heat 1 inch safflower oil in a large straight-sided skillet over medium-high until a thermometer registers 375 degrees (a bit of flour should sizzle immediately when dropped in).
• Working with one breast at a time, season chicken with salt and pepper, then dredge in flour mixture, tapping off excess. Dip in eggs, letting excess drip off, then coat again in flour mixture. Immediately place in hot oil and cook until golden brown, about 1 1/2 minutes a side. Remove with tongs and let drain on paper towels. Season with salt. Repeat with remaining chicken, adjusting heat as necessary to maintain oil temperature.
• Toss together peaches, brine, bocconcini, and olive oil in a medium bowl. Season with salt and pepper. To serve, top cutlets with peach mixture and arugula, sprinkle with basil, and drizzle with more olive oil and more brine.

PAN-FRIED CHICKEN CUTLETS WITH COOL FENNEL SALAD

Steps:

• In a large bowl, combine the fennel and fronds, celery, lemon juice, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the Parmesan.
• Quarter the tomatoes, add them to the bowl, and set aside.
• Heat the canola oil in a large pan over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Working in batches, dredge the chicken in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.
• Transfer the chicken to the pan and cook until golden brown, about 2 to 3 minutes per side.
• As each cutlet is done, transfer it to a plate lined with a paper towel. Divide the chicken among individual plates and serve with the fennel salad.